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Shallot & Greens Soup
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I crave this slightly bitter, nutritiously dense soup many times across the seasons. I first started making a version of this in January when I was still drinking alcohol and would relentlessly rely on January as a detox from alcohol and sugar month, two closely linked addictions of mine that tended to spike between November and December. Incidentally, thanks to my current lifestyle, I didn’t need this to detox, I just wanted it as a winter comfort food.
This recipe was inspired and modified from a recipe from the Splendid Table, called the Basic Green Soup.
Yield: 1 quart
Shallot & Greens Soup
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 2-3 large shallots, cut into 1/8” rounds for caramelizing, about 2 cups
- 1, 24-ounce package Power Greens or similar mix of baby chard, baby spinach, and baby kale
- extra few cups of frozen kale, deribbed, for bonus greens (optional, but recommended — I use my frozen kale for this)
- 1/4 cup Extra virgin olive oil
- 2 T unsalted butter
- 2 cups vegetable (or chicken) broth
- 1 T smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large stockpot, melt butter with 2-3 T olive oil and set to medium low. Add shallots and saute until caramelized, about 30 minutes, stirring frequently. You can adjust to low and cover and check every 5 minutes or so.
- Once shallots are done, add the greens along with half the broth. Bring to boil and let the greens cook down. Repeat with rest of broth and greens. This should be pretty thick.
- Let boil for 5-10 minutes then run in batches through a vitamix or blender. I run it on high for a good 20 seconds as I prefer this soup to be a silky texture.
- Finally bring back to pot and reheat, adjusting for thickness if needed (Add more broth if you find it too thick). Add in the paprika, salt, pepper and fresh squeezed lemon juice. Adjust these seasonings to your liking.
Here are a few recommended additions to add protein and healthy fats to this meal:
- Serve with two poached eggs or half an avocado
- Add 1/4 cup pepita seeds
- Sprinkle with cilantro
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